Cinnamon-cara-breed
By VicentaLakin
If you want to keep the Autumn taste, you can only find it at the table. Taking off one of the remaining cinnamon branches in the yard, cleaning and roasting, it becomes the best natural accumulator of caramel buds, in the cold of winter, a bowl of warm cinnamon cinnamon buds, warm not only the stomach, but also your heart。
Recipe Recommendations
- eggs of 5
- milk 250g
- light cream 250g
- oolong tea one
- white granulated sugar 30g
- Fresh osmanthus appropriate amount
- sweetening
- roast
- three-quarters of an hour
- simple
Steps for Cinnamon-cara-breed
1
Prepare food。
2
Fresh cinnamon flowers pick up flowers, impurities and blacked cinnamon。
3
The water was immersed for 10 minutes and the water was drained。
4
The oven is preheated at 100 degrees for 45 minutes。
5
The milk and light cream are poured into the milk pan, then into white sugar, owl tea and cinnamon flowers, slowly boiled with light fire, softly mixed to prevent viscos, and when the tea is made, the milk is filtered out。
6
The eggs are separated to remove the yolk and add white sugar to the mix。
7
The milk tea is cooled and poured into the yolk。
8
The pudding mixes evenly and filters them and pours them in。
9
The oven is preheated at 170 degrees, baked for 35 minutes, ejected with a moderate amount of white sugar on the surface and sprayed with a shotgun until amber colour appears。